This Mercimek Çorbası recipe is the first soup every Turkish person learns to make — and once you try it you will completely understand why. Silky smooth, deeply comforting and ready in under 30 minutes, this classic Turkish red lentil soup is one of the most beloved dishes in all of Turkish cuisine.
Jump to RecipeWhat is Mercimek Çorbası?
Mercimek Çorbası literally means “lentil soup” in Turkish. It is one of the most iconic dishes in Turkish cuisine — found in every home, every restaurant and every street food stall across Turkey. Made with red lentils, onion and warm spices then blended until silky smooth, it is traditionally served with a squeeze of fresh lemon and a drizzle of sizzling mint butter on top. This Mercimek Çorbası recipe is the authentic Turkish home version — simple, honest and absolutely delicious.
Ingredients
Serves 4
For the soup:
- 1.5 cups red lentils
- 2 medium onions, roughly chopped
- 2 tsp salt
- 1 tsp black pepper
- 6 cups warm water or vegetable broth
- Drizzle of olive oil
For the mint butter topping:
- 2 tbsp butter
- 1 tsp dried mint
- 1 tsp red pepper flakes
For garnish:
- 1 lemon, cut into wedges
Mercimek Çorbası Recipe (Turkish Red Lentil Soup)
Course: SoupsCuisine: TurkishDifficulty: Easy4
servings10
minutes20
minutes280
kcalIngredients
1.5 cups red lentils
2 medium onions, roughly chopped
2 tsp salt
1 tsp black pepper
6 cups warm water or vegetable broth
Drizzle of olive oil
- For the mint butter topping:
2 tbsp butter
1 tsp dried mint
1/2 tsp red pepper flakes
Directions
- Prep your base
Pour the vegetable broth or water into a separate pot and heat until it reaches a boil. Having your liquid hot before adding it to the soup keeps everything cooking consistently and speeds up the process significantly. - Cook the onions
In a large soup pot heat a drizzle of olive oil over medium heat. Add the roughly chopped onions — the shape does not matter here since everything gets blended later. Cook for about 2 minutes until the onions start to soften and become translucent. - Add the lentils
Add the red lentils directly to the pot with the onions. Stir and cook together for about 1 minute — this lightly toasts the lentils and adds a subtle nutty depth to the finished soup. - Season and simmer
Add the salt and black pepper. Pour in the hot vegetable broth and stir everything together. Bring to a boil then reduce the heat to low. Let the soup simmer gently for 15 minutes until the lentils are completely soft and starting to fall apart. - Blend until smooth
Using an immersion blender or a regular blender blend the soup in batches until completely smooth and silky. Take your time here — a properly blended Mercimek Çorbası recipe should have a velvety texture with no lumps. Let the soup rest for 10 minutes after blending — the texture improves as it settles. - Make the mint butter topping
In a small separate pan melt the butter over medium heat. Once it starts to foam and sizzle add the dried mint and red pepper flakes. Cook for 30–60 seconds stirring constantly until fragrant and deeply colored. This sizzling mint butter is the signature finishing touch of every Mercimek Çorbası recipe — do not skip it.
Recipe Video
Tips for the Best Mercimek Çorbası Recipe
Rinse your lentils before cooking. Run the red lentils under cold water until the water runs clear. This removes any dust or debris and gives you a cleaner tasting soup.
Use vegetable broth instead of plain water. Broth adds so much depth of flavor compared to plain water. Even a simple vegetable broth makes a noticeable difference in the final result.
Don’t rush the blending. The silky smooth texture is what makes this Mercimek Çorbası recipe so special. Blend thoroughly and let it rest — the soup thickens and smooths out beautifully as it sits.
Be generous with the mint butter. This is not just a garnish — it is an essential flavor component. Pour it on generously and mix it gently into the soup as you eat.
